Subj : 3/29 Chiffon Cake Day - 3
To   : All
From : Dave Drum
Date : Sun Mar 27 2022 11:35:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vanilla Chiffon Cake
 Categories: Cakes, Desserts, Dairy
      Yield: 8 servings
 
           Cooking spray
  2 1/2 c  Cake flour; more for the
           - pans
  1 1/2 c  Granulated sugar
  1 1/4 ts Baking powder
    1/4 ts Baking soda
      1 ts Kosher salt
      6 lg Egg yolks
      4 oz Unsalted butter; melted,
           - cooled slightly
      2 tb Oil
      2 ts Pure vanilla extract
      1 c  Buttermilk
      3 lg Egg whites
 
  Position a rack in the center of the oven and set the
  oven @ 350ºF/175ºC.
  
  Spray two 8" round pans with cooking spray and flour
  them.
  
  In a large bowl, combine the cake flour, sugar, baking
  powder, baking soda, and salt. Whisk to combine.
  
  In a medium bowl, whisk together the egg yolks, melted
  butter, vegetable oil, and vanilla extract. Once
  combined, whisk in the buttermilk. (The buttermilk goes
  in last so that it doesn’t cause the melted butter to
  coagulate and create lumps.)
  
  In the bowl of a stand mixer fitted with the whisk
  attachment (or in a large bowl using an electric hand
  mixer or a hand-held whisk), whisk the egg whites on
  medium-high speed until stiff peaks form, 5 to 7
  minutes.
  
  Pour the bowl of wet ingredients into the bowl of dry
  ingredients and fold them together with a rubber spatula
  until combined.
  
  Using the spatula, gently fold the egg whites into the
  cake batter in three batches. Take care not to deflate
  the egg whites or overmix the batter.
  
  Divide the batter evenly between the prepared pans. Bake
  until a toothpick inserted in the center of a cake comes
  out clean or with a few moist crumbs clinging to it, 25
  to 30 minutes.
  
  Transfer the cakes to a rack to cool in the pan for
  about 30 minutes. To invert, run a knife or thin metal
  spatula around the edge of one cake to help loosen it.
  Invert the cake onto a plate. Remove the cake pan. Place
  a cake plate on top of the cake, and invert it again so
  the cake plate is on the bottom. Repeat for the other
  cake. Let the cakes cool completely before filling,
  frosting, or storing.
  
  Yields: two 8" round cakes
  
  By Erin Gardner
  
  RECIPE FROM: https://www.finecooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Ideas can come from anywhere and at any time." -- Rolf Smith
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